Mocha Cake for PiTCC's 2nd Anniversary

Wow...2 years??! I still remember the day I decided to start this blog...I was full of hesitations...but I was stubborn enough to give in to my dream of having my own recipe site...and I am so glad I did! Not only did I meet great people and made new friends, I've also learned a ton, and I got the chance to share with the whole world something that I love to do --- COOKING, that is!  I am truly amazed when I think about it and how far Pinay in Texas Cooking Corner has gone in the past two years. And even though I haven't been active last year as I was during the first year, our readership increased 5X...and to date, PiTCC has already been visited by people from 189 countries! That, for me, is a big accomplishment!  

I want to dedicate this post to all of you, without whom Pinay in Texas Cooking Corner would simply not be what it is today. A big thanks to each and every one of you for giving me all the support and encouragement that kept me inspired in the past two years. Your comments and e-mails have always made me happy and smile, and for that I am thankful! Knowing that I am able to help in my own little way through recipe sharing gives me so much joy! It has truly been a fruitful two years for PiTCC, and I owe it to all of you!

Come celebrate PiTCC's second birthday with me as we all enjoy this delicious Mocha Cake...

Adapted from Goldilocks Bakebook, this Mocha Cake will definitely satisfy your sweet tooth. The mocha flavor for both the cake and the frosting is just awesome! I topped  the cake with Chocolate Truffles for a more fabulous finish and for an added bittersweet taste. I tell you it made the cake even more irresistible! But you can of course decorate it as you please! :)

Ingredients:

For the cake: (Recipe from Goldilocks Bakebook)

• 1 cup cake flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp coffee powder
• 1 tsp unsweetened cocoa powder
• ½ cup + 2 Tbsp sugar
• 5 large eggs, yold and white separated
• ¼ cup evaporated milk
• 2 Tbsp olive oil

For the Mocha Buttercream:

• 3 cups powdered (confectioners) sugar
• 2 cups unsalted butter, softened
• 2 tsp coffee powder
• 2 tsp unsweetened cocoa powder
• 4 Tbsp heavy whipping cream
• 2 tsp vanilla extract

• Chocolate truffles for decoration (optional)

Instructions:

For the cake:

1. Preheat oven to 350F. Line two 9" round pans with parchment paper. Sift all dry ingredients and set aside. In a bowl, whisk together egg yolks and 1/2 cup sugar over medium speed, until creamy and light yellow in color. In a small bowl, dissolve coffee and cocoa powder in evaporated milk until free from lumps. Pour into the yolk sugar mixture, along with olive oil, and beat until well combined. Add dried ingredients into it and beat over low speed until well incorporated.

2. In another bowl, whisk egg whites and 2 Tbsp sugar over medium speed until soft peaks form, and then fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.

3. Divide the batter between two cake pans. Bake in preheated oven for 20 to 25 minutes or until a toothpick comes out clean when inserted in the middle.  Remove from oven and allow to cool down for 10 minutes, then carefully turn over on the wire rack. Peel parchment paper and Cool completely before frosting.

For the frosting:

1. Heat up the whipping cream in the microwave for about 30 sec. Dissolve coffee and cocoa powder in it. Add vanilla extract. Stir until well combined. Set aside.
2. Using a mixer on medium speed, cream the butter in a bowl. Adjust the speed to low and add the confectioners sugar. Beat until incorporated. Increase mixer speed to medium and add cream mixture and beat for 3 more minutes.

To assemble:

Put the first cake on a platter or cake stand. Spoon about 3/4 cup of frosting on top of the cake and spread evenly using a metal spatula. Shave some chocolate truffles on top. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Decorate as desired.

 

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